Idli – Kerala style

Idlis is traditionally a wonderful south Indian breakfast. When they are served with Sambar and Chutney, they make a full meal and can be enjoyed at any time of the day! Idlis are steamed food making them very healthy and very light. Making Iddli is a process that takes a couple of days, but at the end of it, it’s absolutely worth the effort!

Preparation of the Idli batter

• Wash the black gram Dhal until the water runs clear and then add the Fenugreek seeds and additional water and soak for 4-6 hours together.
• Drain the water from the Dhal and grind it with about one cup of water to a smooth consistency.
• Soak Ponni rice separately for four hours.
• Wash and grind the gram Dhal, Fenugreek and rice separately.
• Add one tea spoon of salt or to taste.
• Mix and whip up the batter with your hands until everything is blended well.
• Cover and allow the batter to ferment in a warm place overnight or about 8-12 hours  until it ferments.

How to make idlis?

• Once the batter has fermented, it will rise.
• Mix well and add in water, slowly, till the batter is of dropping consistency.
• Check salt (add if needed).
• Add some oil to the idli stand.
• Spoon a ladle full of batter into the Idli stand.
• Stack up the idli plates in alternates, avoid one directly over the other giving the idli space to rise.
• In a stock-pot or a pressure cooker, add about an inch of water and allow it to come to a boil.
• Place the Idli stand in the boiling water and close.
• Make sure there is a vent for the steam to escape.
• Once the cover is closed, set timer for fifteen minutes.
•  After fifteen minutes, take out the stand and spoon out the Iddlis from the iddli plates.
• Serve them with Sambar and Coconut Chutney.

Tips:

• Store the Idlis in an insulated box until ready to serve.